I used 6oz bittersweet chocolate and 1 cup of heavy cream. Then added 1 tsp pure vanilla and the recipe called for 1 TB of rum but I didn't have any so I used some butter rum lorainne stuff. I think I just used way too much butter rum flavor. Where did I go wrong? it looked awsome but tasted terrible.

I use twice as much chocolate for a cup of cream........the recipe I use is 8oz. of cream for 12 oz. of chocolate.......maybe that's what happened???

Butter rum is a butterscotchy flavor, probably too sweet to add to ganache. Just leave out the liquor, ganache is perfectly excellent with just cream and chocolate, sometimes a bit of butter.

I have heard of several recipes, so when you say cream, what kind of cream. TIA

Heavy cream... or 'heavy whipping cream'. It's found in the milk section, usually next to half and half...

(Heavy cream... or 'heavy whipping cream'. It's found in the milk section, usually next to half and half...)

Is this cream like used in coffee?

My recipe is 8oz. semisweet chocolate 1 cup heavy cream. Perfect every time.

I use 8 oz cream to 12 oz chocolate......perfect.....check my
'chocolate ganache 1' recipe
http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html

No, not coffee creamer...your thinkin' of half'n'half.....it comes in a short milk carton-looking container and it will say heavy cream or heavy whipping cream...
I made the ganache recipe by cheftaz on this website and it was awesome!!!